As I read Salma Abedlnour’s Jasmine and Fire: A bittersweet year in Beirut, I kind of get why the Lebanese food culture seems to be wrapped around comfort and spices.
Take the city’s signature breakfast of man’ouche: a doughy flatbread, hot from the oven, smeared with olive oil and a mix of spices called Zaatar (Salma likes hers with labneh, a creamy yogurt cheese). Read more
The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart and Denene Wallace, stands out as one of the more thoughtfully crafted and gorgeous cookbooks I’ve worked with.
It is great for smart foodies as all the recipes are nut/seed-flour based and meant to include wheat sensitive, diabetic and low-carb/low-sugar cooks.
What’s even more special is that Denene Wallace is totally accessible and willing to chat with you about your baking experiences. I found this out when I emailed her about my Rosemary and Olive Oil Focaccia drama.